Nigara R2/SG2 Matt Migaki Tsuchime Kiritsuke Gyuto
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Hand-crafted using R2/SG2 high-speed powder steel, this Kiritsuke Gyuto is beautifully grinded with superb thinness behind-the-edge supported by the 62-63 HRC hardness. Being a guru of steel manipulation and expert on steel construction, Nigara Hamono created a unique Tsuchime pattern that is reminiscent of industrial steel beam. The finish of the jigane is truly unique on this knife - while the tsuchime patterns have an almost matt nashiji-like texture, giving this knife a sophisticated accent. As with all Nigara knives, the fit and finish of this knife are second to none, one example being the extremely smooth choil.
- Origin (Made in): Hirosaki, Aomori Prefecture, Japan
- Brand: Nigara Hamono
- Craftsman: Tsuyoshi Yoshizawa (吉澤 剛)
- Knife Type: Kiritsuke Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): R2/SG2
- Jigane (Cladding): Stainless Steel
- Hardness: 62-63 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Tsuchime (Hammered)
- Kasumi Polish
- Blade Length: 210mm (8.3") / 240mm (9.4") / 270mm (10.6")
- Blade Height (at heel): 50mm / 51mm / 52mm
- Spine Thickness
- Above heel: 2.3mm / 2.3mm / 2.3mm
- Middle: 2.2mm / 2.3mm / 2.3mm
- Shape: Hachikaku (Octagonal)
- Material: Wenge / Walnut / Teak
- Kuchiwa: Buffalo Horn
- Length: 134mm / 139mm / 144mm
- Overall Length: 344mm / 379mm / 413mm
- Weight: 154g (5.43oz) / 185g (6.53oz) / 205g (7.23oz)
- Engraved Mark: In Japanese Kanji "Nigara Made" (二唐作)
About Nigara Hamono 二唐刃物
With 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down know-how and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles, and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has a keen interest in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house know-how when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
It was very sharp and worked well but it’s too brittle. It Chipped week 2 after purchase. Very disappointed. But the knife is beautiful, but too delicate for everyday cooking.
I'll start with the good and say the fit and finish on this knife is amazing. Everything is exceptionally well crafted and the hammered finish is beautiful. Unfortunately the blade is so brittle the tip chipped off after my very first use...pretty bummed about that. It wasn't super sharp out of the box, but after sharpening it myself I'm very happy with the edge. The spine is also a little thick for me.
Awesome knife! The sharp out of the box and just amazing steel! And just take a little care with it and it will serve you very well
Great knife over all.
Feels great in the hand, cuts very smoothly and has good rocking action if that's your thing.
wasn't the sharpest knife I have ever used, but a couple strokes on my 5000 grit, brought it to greatness.
This is a fantastic looking knife. Sharpness out of the box is not great but usable. Very thin behind the edge and has a great profile. My only issue with the knife is the length. I bought a 240 mm, But i measured just a touch over 220. Could just be my unit though. Great knife nonetheless.
Regarding the sharpness, actually some craftsmen opt not to have the blade sharpened to the extreme, because they rather leave an option for customers to sharpen the edge to the sharpness they prefer - not everyone prefer having their knives razor sharp. What’s important for a sleek cutting performance is the steel quality and the edge geometry (tapering) instead - you can have a knife with a very sharp edge but cuts terribly.